Macaron & Meringue Christmas Wreath
TOTTAL TIME: 30 MINUTES
300 g white cooking chocolate
6 white/cream macarons
6 red macarons
125 g raspberries
250 g strawberries
200 g cherries
25 g mini plain meringues
Edible flowers, optional, to serve
1 tbsp Icing sugar
Raspberry coulis, to drizzle
Make a template for the wreath by tracing around a 30 centimetre plate onto baking paper. Use a 20 cm plate to trace a second circle inside the first one, leaving you with a template for your wreath.
Stir chocolate in a heatproof bowl over a saucepan of gently simmering water (don't allow the bowl to touch water) until melted or melt in microwave in 30 second bursts. Using template as a guide, drop spoonfuls of chocolate inside marked lines for wreath. Use a spatula to spread the chocolate in a thick layer evenly around the wreath. Stand until set.
Peel baking paper from chocolate and place chocolate wreath on a large serving board. Place macarons equally around the ring, then scatter strawberries, cherries and raspberries. Break up pomegranate and sprinkle arils around the wreath.
Crush mini meringues over the wreath and scatter with flowers, if using. Dust with icing sugar and drizzle with raspberry coulis.